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Recipes
CHINESE BRAISED PORK
By Beefman-2
BRAISED PORK SERVED OVER RICE
- 1 1/3 POUND PORK LOIN
- 2 CLOVES GARLIC MINCED
- 1 TSP RED PEPPER FLAKES
- 1 SMALL ONION DICED
- 1 TSP GINGER
- 1 TSP GROUND GARLIC
- 1/2 TSP SAIGON CINNAMON
- 1/2 TSP GROUND STAR ANISE
- 1 TBSP RICE VINEGAR
- 3 TBSP SOY SAUCE
- 1 TSP SESAME OIL
CRANBERRY CRAZE
By Beefman-2
PLACE ALL INGREDIENTS IN BLENDER AND BLEND, POUR INTO CUP AND ENJOY
- 1 1/2 CUPS CRANBERRY JUICE
- 1/2 CUP FROZEN STRAWBERRIES
- 1/4 CUP FROZEN BLUE BERRIES
- 2 SCOOPS RASPBERRY SHERBET
- 1 CUP ICE
RAGIN CAJUN BRISKET
By Beefman-2
CAJUN COUNTRY BRISKET
- 10 - 15 LB BRISKET
- RAGIN CAJUN RUB
- 1/2 CUP DARK BROWN SUGAR
- 1/4 CUP CAJUN SPICE
- 1/2 CUP CANE SUGAR
- 1/2 CUP SEASONED SALT
- 1/2 CUP PAPRIKA
- 2 TBSP GARLIC SALT
- 2 TBSP CHILI POWDER
- 2 TBSP BLACK PEPPER
- 2 TBSP GROUND MUSTARD
- 1 TBSP ONION SALT
- 1 TBSP CELERY SALT
- 1 TBSP CAYENNE
- 1 TSP GARLIC POWDER
- 1 TSP GROUND MARJORAM
- 1 TSP GROUND THYME
- 1 TSP GROUND CUMIN
- 1 TSP GROUND ALLSPICE
Mushroom Risotto
By Beefman-2
Press Saute-Then-Simmer and add olive oil, garlic, mushrooms and onion
- 2 tbls olive oil
- 1 cup of sliced mushrooms, any type
- 2 cups of Arborio rice
- 1/2 onion, diced
- 2 garlic cloves, crushed
- 1 cup of white wine
- 3 cups of chicken stock
- 2 tbls of butter
- 1/2 cup of heavy cream
- 1/2 cup of shredded Parmesan cheese
- 1/4 cup of choped Italian parsley
- salt and peper to taste
American Chop Suey Crockpot meal
By Beefman-2
This was a delicious winter meal
- 1 lb. ground beef
- 1 large onion, diced
- 14.5 oz. can tomatoes, undrained
- 1 can of water (use empty tomato can)
- 6 garlic cloves, chopped
- 1/2 tsp. Italian seasoning
- 26 oz. jar pasta sauce
- 16 oz. box elbow macaroni, uncooked
MAPLE CURED CANADIAN BACON II
By Beefman-2
HONEY CURED HAM
- 10 - 15 LB PORK LOINS ( TYPICALLY 3 TO 5 LBS EACH )
- 1 GALLON APPLE CIDER
- 1 CUPS MAPLE SYRUP
- 3/4 CUP ORANGE BLOSSOM / MOLASSES MIXTURE
- 3.5 OZ INSTA CURE # 1 ( BY WEIGHT )
- 2 TBSP BLACK PEPPER
- 2 TBSP GARLIC POWDER
- 2 TBSP ONION POWDER
- 1/2 CUP BROWN SUGAR
- 10 OUNCE PINEAPPLE CHUNKS WITH JUICE PROCESSED IN BLENDER FOR 30 SECONDS ( OPTIONAL )
GUNPOWDER PORK
By Beefman-2
DELICIOUS SMOKED PORK ROAST
- 10 - 15 LB PORK ROAST
- GUNPOWDER RUB
- 3 TBSP PAPRIKA
- 3 TBSP CHILI POWDER
- 3 TBSP MSG
- 2 TBSP SALT
- 2 TBSP GARLIC POWDER
- 2 TBSP BLACK PEPPER
- 2 TBSP WYLERS CHICKEN GRANULES
- 2 TBSP CELERY SALT
- 1 TBSP ONION POWDER
- 1 TBSP CAYENNE PEPPER
- 1 TBSP CHIPOTLE CHILI POWDER
- 1 TBSP GROUND OREGANO
- 1 TBSP GROUND THYME
PAULA DEEN HERB CRUSTED LOIN
By Beefman-2
PAULA DEEN HERB CRUSTED LOIN
- 4 – 5 LB TENDERLOIN
- 1 TBSP SALT
- 2 TBSP OLIVE OIL
- 4 CLOVES MINCED GARLIC
- 1 TSP THYME
- 1 TSP BASIL
- 1 TSP ROSEMARY
SAUSAGE CASSEROLE
By Beefman-2
MOUTH WATERING CASSEROLE
- 1 POUND BREAKFAST SAUSAGE
- 3 CUPS HASH BROWNS
- 1/4 CUP MELTED BUTTER
- 12 OUNCES CHEDDAR CHEESE
- 1/2 CUP DICED RED ONION
- 6 JUMBO EGGS SCRAMBLED
Awesome Eggplant Rollatine
By Beefman-2
Preheat oven to 350 degrees F (175 degrees C)
- 4 eggs, lightly beaten
- 2 tablespoons garlic powder, divided
- 2 cups grated Parmesan cheese, divided
- 1 tablespoon Italian seasoning
- salt and pepper to taste
- 1 cup all-purpose flour
- 1 cup vegetable oil for frying
- 2 large eggplant, peeled and sliced
- 1 (15 ounce) container ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1 tablespoon dried parsley
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (28 ounce) jar tomato pasta sauce, divided